Description
This No-Flour Bread is made without traditional wheat flour, using oats, nuts, and seeds for a hearty and wholesome texture. It’s gluten-free, high in fiber, and packed with nutrients, making it perfect for a healthy breakfast or snack!
Ingredients
- 1 1/2 cups (150g) rolled oats (use gluten-free if needed)
- 1/2 cup (75g) ground almonds (or almond flour)
- 1/4 cup (40g) chia seeds or flaxseeds
- 1/2 cup (60g) sunflower seeds or pumpkin seeds
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar or lemon juice
- 3 large eggs (or 3 flax eggs for vegan)
- 1/2 cup (120ml) plain Greek yogurt or coconut yogurt
- 1/4 cup (60ml) olive oil or melted butter
- 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, mix together oats, ground almonds, chia seeds, sunflower seeds, salt, and baking soda.
Step 3: Mix Wet Ingredients
In another bowl, whisk together eggs, yogurt, olive oil, apple cider vinegar, and honey (if using).
Step 4: Combine & Bake
Pour wet ingredients into dry ingredients and stir until well combined.
Transfer the batter into the prepared loaf pan and smooth the top.
Bake for 35-40 m
Notes
- Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Freezing: Slice and freeze for up to 3 months. Toast before serving.
- Nut-Free Version: Replace ground almonds with oat flour and skip nuts/seeds or use extra oats.
- Vegan Option: Use flax eggs (3 tbsp flaxseed meal + 9 tbsp water, let sit 5 min) and coconut yogurt.